Spaghetti Aglio e Olio

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins

Chef John’s spaghetti aglio e olio recipe is pure Italian comfort food. 

Spaghetti Aglio E Olio Ingredients

You likely already have most of the ingredients you’ll need for this spaghetti aglio e olio recipe on hand. Here’s what you’ll need: 

  • Spaghetti: This recipe, which makes about four servings, starts with one pound of uncooked spaghetti. 
  • Oil: You’ll need ½ cup of olive oil. 
  • Garlic: Six cloves of thinly sliced garlic lends bold flavor. 
  • Seasonings: This traditional spaghetti aglio e olio is flavored with crushed red pepper flakes, black pepper, and fresh parsley. 
  • Cheese: For the most delicious results, grate your own Parmigiano-Reggiano cheese instead of opting for the pre-shredded stuff. 

How to Make Spaghetti Aglio E Olio

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade spaghetti aglio e olio: 

  1. Boil the spaghetti. 
  2. Toast the garlic in olive oil. 
  3. Stir the seasonings into the pasta, then stir in the garlic and oil. 
  4. Toss with cheese. 

Tip from : “It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.”

What to Serve With Spaghetti Aglio E Olio

For serving inspiration, explore our collection of . Here are a few of the top-rated recipes you’ll find: 

How to Store Spaghetti Aglio E Olio

Store your leftover spaghetti aglio e olio in an airtight container in the refrigerator for up to three days. Add a splash of water, then reheat in the microwave or on the stove. 

Allrecipes Community Tips and Praise

“Very good and easy to make,” raves . “I tripled the red pepper amount, but then I like food a little spicier than most folks.”

“Easy to make and very flavorful,” according to . “I let it sit for a few minutes before serving it and toss it several times as well.”

“Added mushrooms, spinach and a few pieces of Gouda tomato basil cheese,” says .  “It was delicious.”

Editorial contributions by


  • 1 pound uncooked spaghetti

  • ½ cup olive oil

  • 6 cloves garlic, thinly sliced

  • ¼ teaspoon red pepper flakes, or to taste

  • salt and freshly ground black pepper to taste

  • ¼ cup chopped fresh Italian parsley

  • 1 cup finely grated Parmigiano-Reggiano cheese


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.

  2. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

  3. Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

    Spaghetti Aglio e Olio
    Photo by: Tammy. Photo by: Tammy

Recipe Tip

It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.

Nutrition Facts (per serving)

755 Calories
35g Fat
87g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 755
% Daily Value *
Total Fat 35g 44%
Saturated Fat 8g 38%
Cholesterol 18mg 6%
Sodium 355mg 15%
Total Carbohydrate 87g 32%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 23g 46%
Vitamin C 7mg 7%
Calcium 260mg 20%
Iron 4mg 24%
Potassium 321mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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